In a saucepan, drizzle olive oil. Add the garlic cloves, bell pepper, the poblano pepper.
Sprinkle the spices. Cook for 5 minutes.
Add the tomatoes and broth. Let it simmer for 10 minutes.
In a blender, add the sauce. Add the cilantro. Blend.
Preheat the oven to 400F.
In a skillet on medium-high heat, drizzle olive oil. Add the onion. Let it caramelize for 7 minutes. Sprinkle the spices, salt and pepper.
Add the corn and beans. Cook for an additional 5 minutes.
In a tortilla, spread ½ cup of the bean mixture. Roll the tortilla. Repeat.
In a greased baking dish, spread 1 cup of the sauce. Add the rolled tortilla. Top with sauce, and cheese.
Cover the baking dish with foil. Bake for 25 minutes.
Serve with cilantro, pico de gallo and avocado.